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This Paris-Tehran treat came to life in my kitchen on a day when I was daydreaming of Eastern flavors. It brings together everything I love - the lightness of a Paris-Brest with scents that take me back to my travels. Orange blossom mingles with my favorite pistachios while raspberries add their subtle tang. It's now the highlight of my recipe collection and my family's most requested sweet treat.
Why guests can't resist this sweet creation
At my bakery café, this cake always makes a lasting impression. Customers fall in love with this modern twist on the Paris-Brest. The fluffy orange blossom cream works wonderfully with the pistachio praline, while raspberries bring a fresh kick. Each bite takes you on a journey between Paris and the East.
What makes this recipe special
- My homemade diplomat cream: I use 160 g milk, 30 g sugar, one egg, 20 g flour, a chunk of butter and my hidden trick: 7 g orange blossom water. I throw in a gelatin sheet and 200 g of chilled cream.
- My caramelized pistachios: I need 120 g quality pistachios, 50 g sugar and a splash of water. So basic yet so amazing!
- My choux pastry: I mix 120 g milk, 50 g butter, 85 g flour and 2-3 eggs depending on their size.
- My homemade craquelin: I combine 50 g butter, 50 g brown sugar, some flour and almond powder.
- For the final assembly: I keep 100 g pistachio praline and a pack of juicy raspberries nearby.
How I put it all together
- The cream, my key to success
- I start by bringing my sweetened milk to a boil. In a bowl, I mix flour, sugar and eggs until smooth. I slowly pour in hot milk, return everything to heat and stir until thick. I add butter, cover with film and pop it in the fridge.
- The choux and its craquelin topping
- I make choux pastry just like my grandma taught me. I pipe three rings on my baking sheet and top them with donut-shaped craquelin. They go in the oven at 190°C for about 35-40 minutes.
- My crunchy pistachios
- I toast pistachios to bring out their flavor, then coat them in cooked sugar syrup. I let them cool on my favorite mat.
- Putting it all together
- I cut my pastry ring in half, spread lots of pistachio praline, arrange my raspberries and fill with diplomat cream. I sprinkle crushed pistachios and top with the sugar-dusted lid.
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Helpful baking tips I've learned
In my kitchen, I've found that rushing never works out. I always make sure my choux pastry turns golden before taking it out. My diplomat cream needs to be properly chilled or it'll collapse right away! I pick each raspberry carefully and get my pistachios from my favorite local vendor. One last tip? Enjoy this beauty on the same day - that's when it tastes most incredible.
Frequently Asked Questions
- → Can I prep parts of it early?
- Sure! You can make the diplomat cream a day ahead. Keep the choux dry once baked. Put it all together at the last minute to keep that crunch.
- → What's the trick for puffed choux?
- Bake them without opening the oven and ensure proper drying. A craquelin topping helps them hold their shape nicely too.
- → Can raspberries be swapped?
- Absolutely! Seasonal red fruits like strawberries or currants work. Just make sure there's a fresh tangy note.
- → How do I store it once made?
- Eat it within 4-6 hours once assembled. Keep the components separate—store cream chilled and choux dry—and only put them together right before serving.
- → Can pistachio praline be homemade?
- Of course! Toast pistachios, mix them with caramelized sugar, and blend into a paste. Adjust the texture with a touch of neutral oil if needed.